This grain-free sun dried tomato and olive bread recipe is from my friend Danielle who is on the specific carbohydrate diet. The tomatoes and olives make this a savory bread, not a sweet bread. It is soft and moist and doesn’t require multiple flours or xanthan gum.
I’m really not fond of olives, but I don’t hate them. I found that I did enjoy them in this recipe, but I think you could also omit them if you particularly dislike them.
A guest post from Danielle McKinney
This savory bread is much less dense than many grain-free bread recipes you’ll find. It rises well and has a wonderful taste. It’s especially delicious toasted and spread with goat cheese!
For best results, use a smaller loaf pan. I typically use a 3.5 x 7.5 inch pan. If you don’t have that size, you can make into muffins or double the recipe for a larger sized loaf pan.
Danielle is married to Ryan and is the happy mom of baby Rory and a turtle named Grimace. She has been successfully following the specific carbohydrate diet since 2011 to treat Crohn’s Disease and loves to cook and bake items that are delicious and healthy!